Thai Seaside Appetizers New England Style!
Thailand is known for their spices…..and we mean spices. The hotter, the….well, hotter. We have toned down the heat so that the taste of Atlantic clams shines through in this delightful beginning for your party. Mollusk shells are easily found in any craft store but if you have trouble finding them, this recipe is easily adaptable by serving it in small Romaine leaves or large, crisp basil leaves.
3 tablespoons chili oil *
2 teaspoons minced garlic in oil
1/2 teaspoon dried ginger
1 tablespoon soy sauce
Juice and grated zest from 1 lemon
1 cup cole slaw mix
1/4 small red bell pepper, diced small
1/4 small green bell pepper, minced
2(6.5-ounce)cans Bar Harbor® Chopped Clams, drained
1 cup plain white or sticky rice, cooked and kept hot
14-16 clean clam, mussel or scallop shells or Romaine or large basil leaves
In a large skillet, heat chili oil over medium heat until shimmering. Add garlic and cook 1 minute, stirring frequently. Add the ginger, soy and juice and zest from the lemon. Stir to combine, raise the temperature to medium-high and add cole slaw mix along with both peppers. Combine and stir-fry 3-4 minutes, or until heated through and just starting to soften. Add the clams and mix well. Remove from heat. Make sure your rice is hot. If using sticky rice, follow package directions when preparing.
Evenly divide the clam mixture on one half of the clam shell and rice on the other. Serve immediately.
* Want to make your own chili oil? It’s a simple as heating 1 cup of a neutral flavored oil, such as canola or peanut, over medium heat with 1 tablespoon of either chili pepper or red pepper flakes. Stirring occasionally, bring the oil up to almost boilling. When it is really hot and almost bubbling around the edges. Remove from heat and let cool before bottling to save in the refrigerator. You may either strain it before storing or leave the pepper visible, it is entirely up to you.
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